BEST TOFFEE TO BUY RECIPES

Steps:

• Cover a large baking sheet with aluminum foil or parchment paper.
• In a medium to large heavy bottomed saucepan, combine the butter, sugar and salt over low heat until butter is melted, whisking constantly. Bring to a steady (not rolling) boil over medium to medium-high heat, and cook, whisking constantly, until the mixture has reached 285 to 300 degrees F (137 to 150 degrees C).
• Remove toffee from heat and stir in vanilla. Pour mixture onto the prepared baking sheet. (If desired, you can sprinkle some of the nuts on the baking sheet before pouring on the toffee).
• Sprinkle the chocolate chips over the top, and let chocolate soften for a few minutes. Spread the chocolate into a thin even layer. Sprinkle with chopped almonds.
• Refrigerate until set. Break into pieces, and store in an airtight container.

Steps:

• Butter 2 (15x10x1-inch) baking pans; set aside.
• Combine all ingredients except nuts and chocolate chips in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted.
• Reduce heat to medium-low. Cook 25-40 minutes, stirring occasionally, until candy thermometer reaches 300°F or small amount of mixture dropped into cold water forms hard brittle strands. Stir in 1 cup nuts.
• Pour mixture evenly into prepared pans; spread to desired thickness. Sprinkle 1 cup chocolate chips over each pan; let stand 5 minutes. Spread melted chocolate evenly over candy. Sprinkle with remaining 1/2 cup nuts. Cool at least 3 hours. Break into pieces.
• Store in container with tight-fitting lid, in cool dry place, up to 3 weeks.